L’Abattoir's The Hawthorn cocktail

A vermouth forward creation by L'Abattoir's new bar manager

Cocktail enthusiasts know that you must hit L'Abattoir when you're in Vancouver, B.C. for some thoughtfully-crafted drinks. William Johnson, new Bar Manager, keeps L'Abattoir's reputation up with The Hawthorn cocktail, which was inspired by one of its regular guests. If you can't make it to Gastown for this easy-drinking, vermouth-forward cocktail, make it at home with Johnson's recipe.


30 mL rye whisky
25 mL Cocchi Americano Bianco
15 mL Amaro Montenegro
10 mL Oloroso Sherry
2 dashes Angostura Bitters

Add all ingredients into an old fashioned glass filled with ice.

Stir until the volume had increased by 1/3. Garnish with an orange wheel.